相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Development of a new strategy for studying the aroma potential of winemaking grapes through the accelerated hydrolysis of phenolic and aromatic fractions (PAFs)
Yohanna Alegre et al.
FOOD RESEARCH INTERNATIONAL (2020)
Don't miss the marc: phenolic-free glycosides from white grape marc increase flavour of wine
M. Parker et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2019)
Changes in glycosylation patterns of monoterpenes during grape berry maturation in six cultivars of Vitis vinifera
Joshua Godshaw et al.
FOOD CHEMISTRY (2019)
Comparison of volatiles in noble-rotten and healthy grape berries of Tokaj
Katarina Furdikova et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
A 2-year multisite study of viticultural and environmental factors affecting rotundone concentration in Duras red wine
Olivier Geffroy et al.
OENO ONE (2019)
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
Ines Oliveira et al.
MICROORGANISMS (2019)
Free terpene evolution during the berry maturation of five Vitis vinifera L. cultivars
Jiaqiang Luo et al.
FOOD CHEMISTRY (2019)
Study on the volatile composition of table grapes of three aroma types
Yusen Wu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Post-storage changes of volatile compounds in air- and sun-dried raisins with different packaging materials using HS-SPME with GC/MS
Hafiz Umer Javed et al.
FOOD RESEARCH INTERNATIONAL (2019)
Relationship between wine composition and temperature: Impact on Bordeaux wine typicity in the context of global warming-Review
Julie Drappier et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Effect of seasonal climate fluctuations on the evolution of glycoconjugates during the ripening period of grapevine cv. Muscat a petits grains blancs berries
Julia Crespo et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Soil Nitrogen, Phosphorus, and Potassium Alter β-Damascenone and Other Volatiles in Pinot noir Berries
Fang Yuan et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2018)
Comparison of consecutive harvests versus blending treatments to produce lower alcohol wines from Cabernet Sauvignon grapes: Impact on polysaccharide and tannin content and composition
Olaf J. Schelezki et al.
FOOD CHEMISTRY (2018)
Molecular interpretation of dried-fruit aromas in Merlot and Cabernet Sauvignon musts and young wines: Impact of over-ripening
Lucile Allamy et al.
FOOD CHEMISTRY (2018)
Changes of free-form volatile compounds in pre-treated raisins with different packaging materials during storage
Hafiz Umer Javed et al.
FOOD RESEARCH INTERNATIONAL (2018)
Late-Season Shiraz Berry Dehydration That Alters Composition and Sensory Traits of Wine
Hsiao-Chi Chou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
In-Depth Aroma and Sensory Profiling of Unfamiliar Table-Grape Cultivars
Yusen Wu et al.
MOLECULES (2018)
Norisoprenoids, Sesquiterpenes and Terpenoids Content of Valpolicella Wines During Aging: Investigating Aroma POtential in Relationship to Evolution of Tobacco and Balsamic Aroma in Aged Wine
Davide Slaghenaufi et al.
FRONTIERS IN CHEMISTRY (2018)
Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their Formation
Chuankui Song et al.
MOLECULAR PLANT (2018)
Can a certain concentration of rotundone be undesirable in Duras red wine? A study to estimate a consumer rejection threshold for the pepper aroma compound
O. Geffroy et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)
Study of the terpene profile at harvest and during berry development of Vitis vinifera L. aromatic varieties Aleatico, Brachetto, Malvasia di Candia aromatica and Moscato bianco
Claudio D'Onofrio et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
First identification of three p-menthane lactones and their potential precursor, menthofuran, in red wines
Magali Picard et al.
FOOD CHEMISTRY (2017)
Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape varieties using a validated HS-SPME with GC-MS method
Dong Wang et al.
FOOD CHEMISTRY (2017)
First identification and quantification of S-3-(hexan-1-ol)-γ-glutamyl-cysteine in grape must as a potential thiol precursor, using UPLC-MS/MS analysis and stable isotope dilution assay
Hugo Bonnaffoux et al.
FOOD CHEMISTRY (2017)
The contribution of wine-derived monoterpene glycosides to retronasal odour during tasting
Mango Parker et al.
FOOD CHEMISTRY (2017)
Study of the contribution of massoia lactone to the aroma of Merlot and Cabernet Sauvignon musts and wines
Alexandre Pons et al.
FOOD CHEMISTRY (2017)
1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins
Xavier Poitou et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Impact of Bottle Aging on Smoke-Tainted Wines from Different Grape Cultivars
Renata Ristic et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Aroma Glycosides in Grapes and Wine
Jibin Liu et al.
JOURNAL OF FOOD SCIENCE (2017)
Screening and evolution of volatile compounds during ripening of 'Nebbiolo,' 'Dolcetto' and 'Barbera' (Vitis vinifera L.) neutral grapes by SBSE-GC/MS
Antonio Carlomagno et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2016)
Changes in physico-chemical and volatile aroma compound composition of Gewurztraminer wine as a result of late and ice harvest
Igor Lukic et al.
FOOD CHEMISTRY (2016)
Use of response surface methodology for the assessment of changes in the volatile composition of Moscato bianco (Vitis vinifera L.) grape berries during ripening
Fabrizio Torchio et al.
FOOD CHEMISTRY (2016)
Straightforward strategy for quantifying rotundone in wine at ng L-1 level using solid-phase extraction and gas chromatography-quadrupole mass spectrometry. Occurrence in different varieties of spicy wines
Laura Cullere et al.
FOOD CHEMISTRY (2016)
Identification of S-3-(hexanal)-glutathione and its bisulfite adduct in grape juice from Vitis vinifera L. cv. Sauvignon blanc as new potential precursors of 3SH
Cecile Thibon et al.
FOOD CHEMISTRY (2016)
Development of C13-norisoprenoids, carotenoids and other volatile compounds in Vitis vinzfera L. Cv. Pinot noir grapes
Fang Yuan et al.
FOOD CHEMISTRY (2016)
Identification of Piperitone as an Aroma Compound Contributing to the Positive Mint Nuances Perceived in Aged Red Bordeaux Wines
Magali Picard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Methoxypyrazine Accumulation and O-Methyltransferase Gene Expression in Sauvignon blanc Grapes: The Role of Leaf Removal, Light Exposure, and Berry Development.
Scott M. Gregan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Berry Shriveling Significantly Alters Shiraz (Vitis vinifera L.) Grape and Wine Chemical Composition
Katja Suklje et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Aroma Potential in Early- and Late-Maturity Pinot noir Grapes Evaluated by Aroma Extract Dilution Analysis
Fang Yuan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Aroma characterization based on aromatic series analysis in table grapes
Yusen Wu et al.
SCIENTIFIC REPORTS (2016)
Olfactory impact of dimethyl sulfide on red wine fruity esters aroma expression in model solution
Georgia Lytra et al.
OENO One (2016)
Profiling monoterpenol glycoconjugation in Vitis vinifera L. cv. Muscat of Alexandria using a novel putative compound database approach, high resolution mass spectrometry and collision induced dissociation fragmentation analysis
Anna K. Hjelmeland et al.
ANALYTICA CHIMICA ACTA (2015)
Quantitative determination of five hydroxy acids, precursors of relevant wine aroma compounds in wine and other alcoholic beverages
Elisa Gracia-Moreno et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2015)
Evolution of S-cysteinylated and S-glutathionylated thiol precursors during grape ripening of Vitis vinifera L. cvs Grechetto, Malvasia del Lazio and Sauvignon Blanc
M. Cerreti et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Review of smoke taint in wine: smoke-derived volatile phenols and their glycosidic metabolites in grapes and vines as biomarkers for smoke exposure and their role in the sensory perception of smoke taint
M. P. Krstic et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Terpenoids and their role in wine flavour: recent advances
C. A. Black et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2015)
Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS-SPME with GC-MS
Dong Wang et al.
FOOD CHEMISTRY (2015)
Influence of harvesting technique and maceration process on aroma and phenolic attributes of Sauvignon blanc wine
Kenneth J. Olejar et al.
FOOD CHEMISTRY (2015)
Ability of human oral microbiota to produce wine odorant aglycones from odourless grape glycosidic aroma precursors
Carolina Munoz-Gonzalez et al.
FOOD CHEMISTRY (2015)
Effect of grape bunch sunlight exposure and UV radiation on phenolics and volatile composition of Vitis vinifera L. cv. Pinot noir wine
Jianqiang Song et al.
FOOD CHEMISTRY (2015)
Influence of cluster zone leaf removal on Pinot noir grape chemical and volatile composition
Hui Feng et al.
FOOD CHEMISTRY (2015)
Aroma compounds in Ontario Vidal and Riesling icewines. I. Effects of harvest date
Amy J. Bowen et al.
FOOD RESEARCH INTERNATIONAL (2015)
Vine Nitrogen Status Does Not Have a Direct Impact on 2-Methoxy-3-isobutylpyrazine in Grape Berries and Wines
Pierre Helwi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Within-Vineyard, Within-Vine, and Within-Bunch Variability of the Rotundone Concentration in Berries of Vitis vinifera L. cv. Shiraz
Pangzhen Zhang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine
Navideh Sadoughi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2015)
Determination of 2-, 3-, 4-methylpentanoic and cyclohexanecarboxylic acids in wine: Development of a selective method based on solid phase extraction and gas chromatography-negative chemical ionization mass spectrometry and its application to different wines and alcoholic beverages
Elisa Gracia-Moreno et al.
JOURNAL OF CHROMATOGRAPHY A (2015)
Molecular cloning and characterization of UDP-glucose: furaneol glucosyltransferase gene from grapevine cultivar Muscat Bailey A (Vitis labrusca x V. vinifera)
Kanako Sasaki et al.
JOURNAL OF EXPERIMENTAL BOTANY (2015)
Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Quebec (Canada) for Wine Production
Amelie Slegers et al.
MOLECULES (2015)
Identification of Furaneol Glucopyranoside, the Precursor of Strawberry-like Aroma, Furaneol, in Muscat Bailey A
Kanako Sasaki et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Glycosidically Bound Volatile Aroma Compounds in Grapes and Wine: A Review
Anna K. Hjelmeland et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2015)
Methoxypyrazine Analysis and Influence of Viticultural and Enological Procedures on their Levels in Grapes, Musts, and Wines
Davinder Sidhu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Methoxypyrazine composition of Coccinellidae-tainted Riesling and Pinot noir wine from Germany
Susanne Koegel et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Diurnal Changes in Amino Acid Concentrations in Riesling and Chardonnay Grape Juices and a Possible Role of Sunlight
Lin Wang et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2014)
Direct accurate analysis of cysteinylated and glutathionylated precursors of 4-mercapto-4-methyl-2-pentanone and 3-mercaptohexan-1-ol in must by ultrahigh performance liquid chromatography coupled to mass spectrometry
B. Concejero et al.
ANALYTICA CHIMICA ACTA (2014)
Direct hydrolysis and analysis of glycosidically bound aroma compounds in grapes and wines: comparison of hydrolysis conditions and sample preparation methods
D. Hampel et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2014)
Prediction of Muscat aroma in table grape by analysis of rose oxide
Leonor Ruiz-Garcia et al.
FOOD CHEMISTRY (2014)
Two novel glycosyl cinnamic and benzoic acids from korean black raspberry (Rubus coreanus) wine
Jeong-Yong Cho et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2014)
Effects of Vine Water Status on Dimethyl Sulfur Potential, Ammonium, and Amino Acid Contents in Grenache Noir Grapes (Vitis vinifera)
N. De Royer Dupre et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Production of the Pepper Aroma Compound, (-)-Rotundone, by Aerial Oxidation of α-Guaiene
An-Cheng Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Determination of the Importance of In-Mouth Release of Volatile Phenol Glycoconjugates to the Flavor of Smoke-Tainted Wines
Christine M. Mayr et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Changes in aroma profile of musts from grapes cv. Pedro Ximenez chamber-dried at controlled conditions destined to the production of sweet Sherry wine
Maria J. Ruiz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
A UDP-Glucose: Monoterpenol Glucosyltransferase Adds to the Chemical Diversity of the Grapevine Metabolome
Friedericke Bonisch et al.
PLANT PHYSIOLOGY (2014)
Seasonal and Regional Variation of Green Aroma Compounds in Commercial Vineyards of Vitis vinifera L. Merlot in California
Martin P. Mendez-Costabel et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2013)
Influence of oxygen availability during skin-contact maceration on the formation of precursors of 3-mercaptohexan-1-ol in Muller-Thurgau and Sauvignon Blanc grapes
R. Larcher et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2013)
Evolution of the aromatic profile in Garnacha Tintorera grapes during raisining and comparison with that of the naturally sweet wine obtained
R. Noguerol-Pato et al.
FOOD CHEMISTRY (2013)
Characteristic free aromatic components of nine clones of spine grape (Vitis davidii Foex) from Zhongfang County (China)
Jiang-Fei Meng et al.
FOOD RESEARCH INTERNATIONAL (2013)
Aroma of Aglianico and Uva di Troia grapes by aromatic series
Alessandro Genovese et al.
FOOD RESEARCH INTERNATIONAL (2013)
Role of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation
Kerry L. Wilkinson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Impact of Harvest Timing on the Concentration of 3-Mercaptohexan-1-ol Precursors in Vitis vinifera Berries
Hironori Kobayashi et al.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2012)
Varietal and pre-fermentative volatiles during ripening of Vitis vinifera cv Nebbiolo berries from three growing areas
A. Ferrandino et al.
FOOD CHEMISTRY (2012)
Effects of noble rot on must composition and aroma profile of Amarone wine produced by the traditional grape withering protocol
Emanuele Tosi et al.
FOOD CHEMISTRY (2012)
S-Cysteinylated and S-glutathionylated thiol precursors in grapes. A review
Almudena Pena-Gallego et al.
FOOD CHEMISTRY (2012)
Free and bound volatile compounds as markers of aromatic typicalness of Moravia Dulce, Rojal and Tortosi red wines
E. Gomez Garcia-Carpintero et al.
FOOD CHEMISTRY (2012)
Floral, spicy and herbaceous active odorants in Gran Negro grapes from shoulders and tips into the cluster, and comparison with Brancellao and Mouraton varieties
R. Noguerol-Pato et al.
FOOD CHEMISTRY (2012)
Effects on 3-Mercaptohexan-1-ol Precursor Concentrations from Prolonged Storage of Sauvignon Blanc Grapes Prior to Crushing and Pressing
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Aroma Chemical Composition of Red Wines from Different Price Categories and Its Relationship to Quality
Felipe San Juan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Sensory Threshold of 1,1,6-Trimethyl-1,2-dihydronaphthalene (TDN) and Concentrations in Young Riesling and Non-Riesling Wines
Gavin L. Sacks et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Vineyard and Fermentation Studies To Elucidate the Origin of 1,8-Cineole in Australian Red Wine
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Assessment of the Validity of Maturity Metrics for Predicting the Volatile Composition of Concord Grape Juice
Meera M. Iyer et al.
JOURNAL OF FOOD SCIENCE (2012)
Solid phase microextraction as a reliable alternative to conventional extraction techniques to evaluate the pattern of hydrolytically released components in Vitis vinifera L. grapes
Rosa Perestrelo et al.
TALANTA (2012)
Analysis of red grape glycosidic aroma precursors by glycosyl glucose quantification
Ma Rosario Salinas et al.
TALANTA (2012)
Varietal Thiols in Wine: Discovery, Analysis and Applications
Aurelie Roland et al.
CHEMICAL REVIEWS (2011)
Aromatic characterization and enological potential of 21 minor varieties (Vitis vinifera L.)
Sonia Garcia-Munoz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Distribution of varietal thiol precursors in the skin and the pulp of Melon B. and Sauvignon Blanc grapes
Aurelie Roland et al.
FOOD CHEMISTRY (2011)
Volatile compounds evolution of three table grapes with different flavour during and after maturation
Chunxiang Yang et al.
FOOD CHEMISTRY (2011)
Quantitative analysis of glycoconjugate precursors of guaiacol in smoke-affected grapes using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis
Kerry A. Dungey et al.
FOOD CHEMISTRY (2011)
Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum
H. Morales-Valle et al.
FOOD MICROBIOLOGY (2011)
Aroma characterization of red wines from cv. Bobal grape variety grown in La Mancha region
E. Gomez Garcia-Carpintero et al.
FOOD RESEARCH INTERNATIONAL (2011)
Volatile and sensory characterization of red wines from cv. Moravia Agria minority grape variety cultivated in La Mancha region over five consecutive vintages
E. Gomez Garcia-Carpintero et al.
FOOD RESEARCH INTERNATIONAL (2011)
Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition
Felipe San-Juan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Influence of Grape-Harvesting Steps on Varietal Thiol Aromas in Sauvignon blanc Wines
Thomas Allen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Formation of Damascenone under both Commercial and Model Fermentation Conditions
Natoiya D. R. Lloyd et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Application of a Modified Method for 3-Mercaptohexan-1-ol Determination To Investigate the Relationship between Free Thiol and Related Conjugates in Grape Juice and Wine
Dimitra L. Capone et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Aromatic potential of botrytized white wine grapes: Identification and quantification of new cysteine-S-conjugate flavor precursors
Cecile Thibon et al.
ANALYTICA CHIMICA ACTA (2010)
Identification of a β-D-glucopyranoside precursor to guaiacol in grape juice following grapevine exposure to smoke
Y. Hayasaka et al.
ANALYTICA CHIMICA ACTA (2010)
Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O
Goreti Botelho et al.
ANALYTICA CHIMICA ACTA (2010)
Aroma active compounds during the drying of grapes cv. Pedro Ximenez destined to the production of sweet Sherry wine
Maria J. Ruiz et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Evolution of the aroma composition of wines supplemented with grape flavour precursors from different varietals during accelerated wine ageing
N. Loscos et al.
FOOD CHEMISTRY (2010)
Identification of the lipoxygenase gene family from Vitis vinifera and biochemical characterisation of two 13-lipoxygenases expressed in grape berries of Sauvignon Blanc
Andriy Podolyan et al.
FUNCTIONAL PLANT BIOLOGY (2010)
Glycosylation of Smoke-Derived Volatile Phenols in Grapes as a Consequence of Grapevine Exposure to Bushfire Smoke
Yoji Hayasaka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Synthesis of Wine Thiol Conjugates and Labeled Analogues: Fermentation of the Glutathione Conjugate of 3-Mercaptohexan-1-ol Yields the Corresponding Cysteine Conjugate and Free Thiol
Paris A. Grant-Preece et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Analysis, Occurrence, and Potential Sensory Significance of Five Polyfunctional Mercaptans in White Wines
Laura Mateo-Vivaracho et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vids vinifera Varieties Grapes
Wenlai Fan et al.
JOURNAL OF FOOD SCIENCE (2010)
Impact of noble rot on the aroma precursor of 3-sulfanylhexanol content in Vitis vinifera L. cv Sauvignon blanc and Semillon grape juice
Cecile Thibon et al.
FOOD CHEMISTRY (2009)
Changes in the aromatic composition of the Vitis vinifera grape Muscat Hamburg during ripening
Jose Fenoll et al.
FOOD CHEMISTRY (2009)
Comparison of the Suitability of Different Hydrolytic Strategies To Predict Aroma Potential of Different Grape Varieties
Natalia Loscos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
First Identification of 4-S-Glutathionyl-4-methylpentan-2-one, a Potential Precursor of 4-Mercapto-4-methylpentan-2-one, in Sauvignon Blanc Juice
Bruno Fedrizzi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Monoterpenic Characterization of White Cultivars from Vinhos Verdes Appellation of Origin (North Portugal)
Zlatina Genisheva et al.
JOURNAL OF THE INSTITUTE OF BREWING (2009)
Identification of S-methylmethionine in Petit Manseng grapes as dimethyl sulphide precursor in wine
N. Loscos et al.
ANALYTICA CHIMICA ACTA (2008)
Free and hydrolytically released volatile compounds of Vitis vinifera L. cv. Fiano grapes as odour-active constituents of Fiano wine
Maurizio Ugliano et al.
ANALYTICA CHIMICA ACTA (2008)
Identification of Grape Juice Aroma Volatiles and Attractiveness to the Mexican Fruit Fly (Diptera: Tephritidae)
Michelle J. Massa et al.
FLORIDA ENTOMOLOGIST (2008)
Effects of Cluster Light Exposure on 3-Isobutyl-2-methoxypyrazine Accumulation and Degradation Patterns in Red Wine Grapes (Vitis vinifera L. Cv. Cabernet Franc)
Imelda Ryona et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
The chemical characterization of the aroma of dessert and sparkling white wines (Pedro Ximenez, Fino, Sauternes, and Cava) by gas chromatography-olfactometry and chemical quantitative analysis
Eva Campo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Rationalizing the formation of damascenone: Synthesis and hydrolysis of damascenone precursors and their analogues, in both aglycone and glycoconjugate forms
Merran A. Daniel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Olfactory Perception of Cysteine-S-Conjugates from Fruits and Vegetables
Christian Starkenmann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Identification of volatile compounds responsible for prune aroma in prematurely aged red wines
Alexandre Pons et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
From wine to pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
Claudia Wood et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Smoke-derived taint in wine: The release of smoke-derived volatile phenols during fermentation of Merlot juice following grapevine exposure to smoke
Kristen R. Kennison et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
New insights on 3-mercaptohexanol (3MH) biogenesis in sauvignon blanc wines: Cys-3MH and (E)-Hexen-2-al are not the major precursors
Maeva Subileau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Decrease of 4-Vinylguaiacol during Beer Aging and Formation of Apocynol and Vanillin in Beer
Nele Vanbeneden et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Detection thresholds for 2-isopropyl-3-methoxypyrazine in Concord and Niagara grape juice
G. J. Pickering et al.
JOURNAL OF FOOD SCIENCE (2008)
Smoke-derived taint in wine: Effect of postharvest smoke exposure of grapes on the chemical composition and sensory characteristics of wine
Kristen R. Kennison et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
A High Quality Draft Consensus Sequence of the Genome of a Heterozygous Grapevine Variety
Riccardo Velasco et al.
PLOS ONE (2007)
Effect of skin contact and pressure on the composition of Sauvignon Blanc must
Manu Maggu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Identification of natural oak lactone precursors in extracts of American and french oak woods by liquid chromatography-tandem mass Spectrometry
Yoji Hayasaka et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions
Natalia Loscos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Analytical characterization of the aroma of five premium red wines.: Insights into the role of odor families and the concept of fruitiness of wines
Ana Escudero et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Which impact for β-damascenone on red wines aroma?
Benedicte Pineau et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
A survey of seasonal temperatures and vineyard altitude influences on 2-methoxy-3-isobutylpyrazine, C13-norisoprenoids, and the sensory profile of Brazilian Cabernet Sauvignon wines
Leila Denise Falcao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Characterization of key-aroma compounds of botrytized wines, influence of grape botrytization
Elise Sarrazin et al.
FOOD CHEMISTRY (2007)
Optimization and evaluation of a procedure for the gas chromatographic-mass spectrometric analysis of the aromas generated by fast acid hydrolysis of flavor precursors extracted from grapes
M. Jesus Ibarz et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Glycosidic aroma compounds of some Portuguese grape cultivars
MJ Cabrita et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Headspace-SPME applied to varietal volatile components evolution during Vitis vinifera L. cv. 'Baga' ripening
E Coelho et al.
ANALYTICA CHIMICA ACTA (2006)
C6-alcohols as varietal markers for assessment of wine origin
JM Oliveira et al.
ANALYTICA CHIMICA ACTA (2006)
Precursors to damascenone: Synthesis and hydrolysis of isomeric 3,9-dihydroxymegastigma-4,6,7-trienes
CJ Puglisi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Glycosyltransferases: managers of small molecules
D Bowles et al.
CURRENT OPINION IN PLANT BIOLOGY (2005)
Quantitative analysis, occurrence, and stability of (E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene in wine
A Cox et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Hydrolysis of terpenyl glycosides in grape juice and other fruit juices: a review
S Maicas et al.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2005)
Ability of possible DMS precursors to release DMS during wine aging and in the conditions of heat-alkaline treatment
MA Segurel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Terpene compounds as possible precursors of 1,8-cineole in red grapes and wines
L Fariña et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Contribution of dimethyl sulfide to the aroma of Syrah and Grenache Noir wines and estimation of its potential in grapes of these varieties
MA Segurel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Off-vine grape drying effect on volatile compounds and aromatic series in must from Pedro Ximenez grape variety
M Franco et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Analysis of the aroma intensities of volatile compounds released from mild acid hydrolysates of odourless precursors extracted from Tempranillo and Grenache grapes using gas chromatography-olfactometry
R López et al.
FOOD CHEMISTRY (2004)
Different postharvest dehydration rates affect quality characteristics and volatile compounds of Malvasia, Trebbiano and Sangiovese grapes for wine production
A Bellincontro et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
(E)-1-(2,3,6-trimethylphenyl)buta-1,3-diene:: A potent grape-derived odorant in wine
A Janusz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Synthesis and odor of optically active rose oxide
T Yamamoto et al.
TETRAHEDRON LETTERS (2002)
Monoterpenic and norisoprenoidic glycoconjugates of Vitis vinifera L. cv. Melon B. as precursors of odorants in Muscadet wines
R Schneider et al.
JOURNAL OF CHROMATOGRAPHY A (2001)
Identification of a precursor to naturally occurring β-damascenone
CJ Puglisi et al.
TETRAHEDRON LETTERS (2001)
Volatile compounds released by enzymatic hydrolysis of glycoconjugates of leaves and grape berries from Vitis vinifera Muscat of Alexandria and Shiraz cultivars
J Wirth et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Glycosyltransferases in secondary plant metabolism: tranquilizers and stimulant controllers
P Jones et al.
PLANTA (2001)
Identification of impact odorants in Bordeaux red grape juice, in the commercial yeast used for its fermentation, and in the produced wine
Y Kotseridis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
